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5 from 2 votes

Saucy Chorizo Skillet Baked Eggs

These Saucy Chorizo Skillet Baked Eggs are a great addition to your next Sunday brunch! It's low-carb, paleo and Whole 30 friendly, dairy-free and most definitely delicious.
Prep Time5 minutes
Cook Time36 minutes
Total Time41 minutes
Course: Breakfast, brunch
Cuisine: Gluten-free, low-carb, Paleo, whole30
Servings: 4
Author: Lexi


  • 1 lb. chorizo sausage casing removed (see note)
  • 1 tablespoon oil
  • 1 onion sliced
  • 1-15 ounce can diced tomato
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1-15 oz. can black beans rinsed and drained (optional)
  • 2 handfuls baby spinach
  • 4 eggs


  • Preheat oven to 375ºF.
  • Heat a large oven-safe skillet over medium-high heat. Once hot add chorizo until cooked through, about 8 minutes.
  • Add oil and onion and and let cook for 5 minutes, stirring often until softened.
  • Add diced tomato, salt and pepper, cumin, paprika, and beans and cook for 5 minutes.
  • Stir in spinach until wilted.
  • Remove from heat and using a spoon, make 4 indentations in the mixture for the eggs.
  • Gently crack in eggs sprinkle with salt.
  • Place skillet in oven and let bake for 15-18 minutes until eggs whites are cooked through.


You can also use the fully cooked chorizo sausage here. Dice it up and cook it until it is fully heated through and then proceed to the next step.
This recipe was updated on 4/24/19 to reflect a more streamlined process and it eliminated the addition of bacon in the original recipe.


Calories: 443kcal | Carbohydrates: 8.5g | Protein: 25.5g | Fat: 33.7g | Saturated Fat: 11.3g | Cholesterol: 238mg | Sodium: 1300mg | Fiber: 1.4g | Sugar: 3.7g